Taco Sweet Potato Noodle Bowls

Taco Sweet Potato Noodle Bowls | Get Inspired Everyday!

Taco Sweet Potato Noodle Bowls | Get Inspired Everyday!

Sometimes it’s fun to mix up the same flavors you’re used to into a different dish altogether. We often make these Taco Sweet Potato Bowls I posted years ago, but lately I’ve been making this spiralized version of the same flavors. As an added bonus, it’s also completely dairy free, and really easy to make.

The American version of tacos always comes along with both cheese and sour cream. But I can promise you won’t miss it here with so many other toppings happening. We love adding my Fire Roasted Blender Salsa on top, but you can use any salsa you like in it’s place.

We’ve also been known to make a batch of guacamole when we have a few extra minutes in place of the sliced avocados. Really the possibilities are endless with all the mixing and matching you can do!

Taco Sweet Potato Noodle Bowls | Get Inspired Everyday!Taco Sweet Potato Noodle Bowls | Get Inspired Everyday!

To make sweet potato noodles, I prefer to peel them first because it seems to work better in the spiralizer, (although it might be that mine is dull for overuse).

Taco Sweet Potato Noodle Bowls | Get Inspired Everyday!

Then you slice flat ends and run the sweet potato pieces through the spiralizer. I like to roast my sweet potato noodles in the oven rather than cook them on the stove top for a better texture.

Taco Sweet Potato Noodle Bowls | Get Inspired Everyday!

Cooking the sweet potato noodles in the oven also means you don’t need such a giant skillet to make 4 servings. While the noodles are cooking, you make the taco meat in a skillet on the stove top, and keep it warm.

Taco Sweet Potato Noodle Bowls | Get Inspired Everyday!

You also want to have all your toppings prepared before the noodles are done. I like to keep it simple with sliced avocados, chopped cilantro, sliced green onion, halved tomatoes/salsa or both, and some lime wedges for squeezing over the top.

Taco Sweet Potato Noodle Bowls | Get Inspired Everyday!Taco Sweet Potato Noodle Bowls | Get Inspired Everyday!Taco Sweet Potato Noodle Bowls | Get Inspired Everyday!

Then once the sweet potato noodles are done, you toss them together with the taco meat, and serve with all the toppings! And finally if you’re looking for a homemade taco seasoning to avoid those seasoning packets with all sorts of weird ingredients, I have just the thing – my Easy Homemade Taco Seasoning.

Tips:

  1. I like to cook several batches of taco meat and freeze it for later use. That way you have even less to do in this simple recipe.
  2. I also like to make big batches of my Fire Roasted Blender Salsa and freeze it as well to make weeknight dinners super easy.
5.0 from 3 reviews
Taco Sweet Potato Noodle Bowls
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
Sweet Potato Noodles:
  • 2-4 sweet potatoes, 3 pounds
  • 1 Tablespoon olive oil
  • ½ Teaspoon sea salt
  • 1 Teaspoon ground cumin
Taco Meat:
Toppings:
  • 1 ripe avocado, pitted, thinly sliced, and peeled
  • 1 cup halved cherry tomatoes, or 1 cup Fire Roasted Blender Salsa
  • ½ cup roughly chopped cilantro
  • ¼ cup thinly sliced green onions
Instructions
  1. Preheat the oven to 450ºF and line a baking sheet with parchment paper.
  2. While the oven heats, peel the sweet potatoes, and cut off both ends. Then cut them into 3-4" pieces lengthwise, this helps them run through the spiralizer much easier. Finally spiralize them into small spaghetti sized noodles, I used the 3mm blade on the Paderno spiralizer.
  3. Toss the noodles with the olive oil, sea salt, and cumin on the parchment lined baking sheet and set them aside.
  4. Prepare all your toppings, and set them aside.
  5. Once the toppings have been prepped, place the noodles into the oven, and roast until they're tender. This will take 8-10 minutes for al dente noodles, and 12-15 minutes for them to be fully soft.
  6. While the noodles cook, preheat a 9" cast iron skillet over medium high heat. Then add the ground beef and using a wooden spoon, break up the beef until small bits as it browns. When the beef is almost done, add the taco seasoning and continue to cook until it's completely done.
  7. When the noodles are done, toss them together with the taco meat, and serve the noodles with the toppings immediately.


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24 Comments on “Taco Sweet Potato Noodle Bowls”

    1. Taco Tuesday is one of my favorite things, it’s pretty hard to ever get tired of all the taco variations you can do for sure!

  1. Looks just scrumptious like all of your recipes! I love how easy this one makes it to load in the nutrients – perfect dinner to make in a pinch that packs in the veggies without being a salad.

  2. Kari, what kind of spiralizer do you have? I just bought the OXO one and have to return it; it was horrible, so surprising! I need one that will help me make this recipe, ha! One that will do harder veggies well… 😉 Anyway, this is a beautiful meal. Love all those colors and flavors!

    1. I have the Paderno 3-blade spiralizer, and it’s been great lasting me at least 3 years now. The only thing I’d say is to be careful with extra hard veggies like butternut squash because sometimes people have said they’ve broke the handle off trying to turn butternut squash, but I’ve always just been careful and whenever you meet too much resistance with a veggie, just use your hands to guide the veggie through the sticky spot. Also another tip is to cut hard veggies like sweet potato and butternut into 4-6″ sections so they spiralize more easily – the longer they are the more torque is put on the spiralizer which is why so many people break the handles. I got my mom the inspiralizer from inspiralized.com and it seems even better than the Paderno, but I don’t have much experience with it, just a second hand recommendation from my mom! 🙂

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